Carne Adovada (Mexican Slow-Cooked Chile-Braised Pork)
Carne Adovada is a traditional Mexican dish featuring slow-cooked pork shoulder braised in a rich and flavorful chile sauce. The tender and succulent pork is perfect for serving in warm tortillas with fresh garnishes like lime wedges, sliced red onion, and cilantro.
Ingredients
- 3 pounds bone-in pork shoulder
- 2 tablespoons kosher salt
- 1 teaspoon cumin seeds , toasted and ground
- 1 teaspoon Mexican oregano , ground
- 1 large onion , diced
- 6 garlic cloves , sliced
- 1 12-ounce bottle Mexican beer
- 6 ounces dried guajillo chile or New Mexico chile , seeded
- 7 tortillas , warmed, for serving
- Lime wedges , for serving
- Sliced red onion , for serving
- Fresh cilantro , for serving
WINE PAIRING
- Spanish Red
Instructions
- Preheat the oven to 350°F.
- Place the pork in a Dutch oven with a lid and season it with the salt, cumin, and oregano. Cover the pork with the onion and the garlic, pour the beer over everything, and set aside.
- In a dry skillet, toast the chiles for 3 minutes. Place the chiles in a small pot with 2 cups water, bring to a simmer, and cook for 10 minutes. Transfer the chiles and their cooking liquid to a blender and purée until smooth. Strain the liquid through a fine-mesh strainer over the pork roast.
- Cover the Dutch oven with the lid and bake for 2½ hours or until fork-tender. Let rest for 20 minutes, then transfer to a serving platter. Spoon the braising liquid on top and serve with tortillas, lime wedges, red onion, and cilantro.
Nutrition
Calories: 400kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 8gCholesterol: 100mgSodium: 1000mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 40mgIron: 3mg
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